Couscous and Cheshire cheese salad with sunblush tomatoes

Serves 4 as main or 6 as a starter

Preparation time 20 minutes, one hour in advance

> 225g/8oz couscous

> 300ml/1/2 pt hot vegetable stock

> 110g/4oz fine green beans

> 1 medium red onion, chopped

> 2 tbsp olive oil

> 1 large cloves garlic, finely chopped

> 75g/3oz Sunblush tomatoes,halved

> 3 tbsp chopped flat leaved parsley

> 200g/7oz Cheshire Cheese

Dressing:

> 2 tbsp olive oil

> 2 tbsp lemon juice

> salt and pepper

Instructions

1. Put the couscous into a bowl, pour over the hot stock then set aside until all the stock is absorbed. Then break up the grains with a fork.
2. Meanwhile cook the beans in boiling water for 2 minutes, drain and plunge into a bowl of cold water. When cool, drain and cut into 2.5cm/1” lengths.
3. Heat the oil in a small frying pan, add the red onion and cook over a high heat for 3-4 minutes until lightly golden, add the garlic and cook for one more minute. Add to the couscous and fork through. When cool add the beans and parsley.
4. Break the Cheshire cheese into roughly shaped small pieces and add to the salad.
5. Whisk the dressing ingredients together. Pour over the salad and toss. Leave to stand for at least 1 hour so the flavours can develop before serving.